This recipe highlights berries twofold, because not only is it beautifully decorated in fresh berries, but it has a sweet and thick filling made from fresh blueberries and lemon juice.
For the cake
- 3 Cups cake flour (not self-rising)
- 1 Tablespoon baking powder
- 1/2 Teaspoon salt
- 1 Cup buttermilk
- 2 Teaspoons grated lemon zest
- 1 1/2 Teaspoon vanilla extract
- 1 Cup unsalted butter (2 sticks), at room temperature
- 2 Cups granulated sugar
- 3 large eggs
- 2 large egg yolks
For the filling
- 3 Cups blueberries
- 1 Tablespoon lemon juice
- 1/3 Cup granulated sugar
- 1 1/2 Teaspoon granulated sugar
- 2 Tablespoons water
- 5 Teaspoons cornstarch
For the frosting
- 12 Ounces reduced-fat cream cheese, at room temperature
- 10 Tablespoons unsalted butter, at room temperature
- 1 Teaspoon vanilla extract
- 2 1/2 Cups confectioners' sugar
- 2 Cups raspberries
- 2 Cups blueberries
Calories Per Serving1169
Folate equivalent (total)180µg45%
Raspberry & blueberry lime drizzle cake
Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice – about 3 tablespoons – to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top – it will sink as the cake rises.
Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.
Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.
Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.
Substitutions and Swaps
While I love this lemon cake recipe just the way it is, I know some of you might not have all of these ingredients on hand!
Below are some swaps and substitutions that can be made.
- All Purpose flour &ndash This recipe turns out best with all purpose flour, but you can use cake flour or a gluten free flour blend in its place if needed.
- Baking powder &ndash Baking soda is about 3x more potent than baking powder, so if you have to use baking soda in place of the baking powder in this recipe, use 1/2 tsp.
- Unsalted butter &ndash If you only have salted butter you can use it in place of the unsalted butter. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place.
- Granulated sugar &ndash You can decrease the amount of sugar by 1/2 cup if you prefer using less sugar.
- Egg whites &ndash If you can&rsquot find pasteurized egg whites in a carton you can use 5 fresh egg whites or 3 whole eggs.
- Buttermilk &ndash You can also use sour cream, whole or skim milk, full-fat yogurt, or alternative yogurt or milk (almond, soy, oat) if you&rsquore dairy free.
- Lemon juice and zest &ndash Fresh lemon juice and zest really helps enhance the raspberry flavor. In a pinch you could use lime juice and zest, but I don&rsquot recommend using the bottled stuff! You can also use 2 tsp lemon extract in its place in the frosting and cake batter. However, the flavor won&rsquot be quite as strong.
- Raspberries &ndash This recipe can also be made with strawberries in place of the raspberries!
- Cream cheese &ndash You can use additional unsalted butter in place of the cream cheese if you don&rsquot have any or don&rsquot like cream cheese frosting.
Lemon glaze makes the cake really beautiful, plus it adds the lemon flavor which is out of this world. Here are tips to ensure that your lemon glaze is thick and not runny:
- Use slightly softened, not melted better! The butter should still be able to retain its shape! It should almost be on the firm side but soft enough for you to whisk it using the electrical mixer.
- Use electrical mixer and whisk powdered sugar, lemon juice and butter until very thick and very white.
- To make double sure that your glaze is thick enough, you can put the bowl with the glaze to the freezer for about 15 minutes to make it harder.
- Make sure the cake is completely cooled off before applying the glaze. If the cake is even a little warm, the glaze will melt and will be runny.
5 Unwritten Rules for Ooey Gooey Cake Success:
Room temperature ingredients is a good idea. Set your butter and cream cheese out a few hours before you plan on making this amazing cake.
Don’t undermix ingredients. Whip the cream cheese until it is light and fluffy, at least 3 minutes.
Pan size matters. You can use a 9×9 or 8×8 square pan or a round cake pan. Just make sure your oven is properly calibrated as you don’t want hot spots that will cause uneven baking. (Hint: Use bake strips around your pan!)
You are not limited by the flavors in the recipe! Try adapting the Ooey Gooey cake recipe to create any flavor combination. The possibilities are endless!
Did you know the “magic” version of this recipe? You simply mix all the ingredients in one bowl and then bake. There is no layer separation, but the flavor and texture are still amazing!
Vegan Lemon Raspberry Cupcakes
Light and fluffy lemon cupcakes topped with the creamiest raspberry frosting. This is a simple yet delicious summer treat recipe.
With raspberry season right around this corner, this is the perfect recipe to use up those delicious and juicy berries.
Looking for more sweet lemon and berry recipes? Check out this on the blog:
Why You’ll Love These Vegan Lemon Raspberry Cupcakes:
Moist, light, and fluffy. These cupcakes have a light and fluffy crumb that do not fall short with the moisture. The combination of vegan butter and non-dairy milk adds moisture to the recipe. In addition, adding apple cider vinegar to non-dairy milk creates a buttermilk substitute that will make the cupcakes extra fluffy.
Sweet and zesty. The light and fluffy lemon cupcakes contain a delicious aroma of fresh lemon from lemon juice, lemon zest, and extract.
100% plant-based. These cupcakes contain non-dairy milk and vegan butter instead of dairy making this recipe 100% plant-based.
Lemon Blueberry Raspberry Naked Cake
Today, I bring you the gift of cake.
I’m kind of in love with naked cakes right now and am taking all sorts of excuses to make them as often as possible.
So, let’s dish on this past weekend! Mine was spent celebrating a good friend’s baby shower (hence the naked cake) and spending Saturday afternoon and evening down in L.A. with the brother and sister for a siblings’ night out celebration for my birthday, complete with a possible celeb sighting, seeing Matt Corby at The Wiltern, and stopping by Mel’s for a brownie sundae so rich it could have made Bill Gates jealous.
Needless to say, the weekend rocked.
Lemon is definitely one of my favorite flavors in the world, and I especially love when it’s paired with berries. Both blueberries and raspberries compliment lemon well, and, the berries also happen to be very festive colors for the upcoming 4th of July holiday.
Part of the reason I really love naked cakes (besides the ability to see the berries in between the layers!) is how simple it is to put the cake together. I’m a perfectionist, and when it comes to frosting a cake, it can take me a ridiculously long time trying to get the frosting to look the way I envision it in my mind. Naked cakes, thankfully, are meant to look a little rustic and perfectly imperfect.
They taste great, are easy to put together, and look so, so pretty!
Yay for naked cakes and berry season.
Lemon Cake (Nothing Bundt Cake Copycat Recipe)
Nothing Bundt Cakes are a dense, rich, moist cake with a thick cream cheese frosting. Sometimes I frost this cake like the store as seen here on our Chocolate Chocolate Chip Cake. This looks pretty, but I always feel like someone gets short-changed if they don’t get the big blob of frosting on their slice. To prevent this, I sometimes frost the whole cake as pictured above. There is always plenty of frosting and I pile the extra in the middle so there is added frosting on each piece when I slice it.
1. Preheat oven to 175C. Line a loaf tin (20cm x 12cm) with baking paper and set aside.
2. Place the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on a medium-high speed for about 2 minutes until pale and frothy. Add cream and continue to whisk at same speed for about 2 minutes, until mixture is well combined and slightly thickened.
3. Meanwhile, melt butter in a small saucepan over a low heat, add lemon zest and set aside.
4. Sift flour, baking powder and salt together into a small bowl, then use a spatula to fold this into the egg mixture. Add raspberries, then gently fold through the melted butter and zest.
5. Spoon the mixture into the prepared loaf tin so it rises three-quarters of the way up the sides. Place the tin on a baking tray and bake for about 55 minutes, or until a skewer inserted into the cake centre comes out clean. Resist the temptation to open the door for the first 45 minutes.
6. Make the glaze by whisking the icing sugar with the lemon juice in a bowl. Allow the cake to cool for 15 minutes before removing from tin and onto a serving platter, then spoon over the glaze. The cake will keep for about three days, wrapped in cling film.
TIP: For a slightly crusty glaze and more lemony cake, pour over glaze as soon as cake comes out of oven while still in the tin and let cool for about 30 minutes.
A lovely light cake for summertime--I made it for a coworker's going away party, and it turned out lovely. The cake was moist and delicately lemony the raspberry curd had a pleasant tang, and the whipped cream frosting was nice and light. A few notes: 1) Check the cakes early to avoid drying them out--mine were perfectly done at 23 minutes (not 30), and my oven runs true to temp! 2) Cook the raspberry curd until it thickens considerably (but don't turn the heat up--you'll get a cooked eggy taste) to avoid the runny filling problem that others complained about. 3) I had lots of whipped cream left over after icing the cake--you could get away with whipping only 2.5 cups, maybe even just 2.
I made this for my family's Easter meal last year and it was a tremendous hit! The presentation was lovely and the cake was extremely flavorful! This would be the cake to make to impress!
This one was fiercely mediocre. I followed the directions to a T. The biggest issue for me was the consistency of the filling. It just wasn't stiff enough to sustain the weight of the layers, and much of it oozed down the side leaving a big moat of pink whip surrounding the cake. After I cleaned the plate, the mess of a cake was well concealed under the plain whipped cream. The taste and texture were OK, but if I am going to make a cake from scratch, it better be AMAZING. This one wasn't. Try another recipe. The lemon blueberry cake with lemon cream cheese icing (Bon Apetite, circa early 2000s) is my go-to cake and well worth the effort.
I made this cake for my son's birthday, and we all loved it. It was moist and flavorful, the lemon/raspberry combination was excellent. I made the cake almost exactly according to the recipe, except for the fact that I belatedly realized I didn't have enough sugar to make the full quantity of raspberry curd, so I made half instead. I only had enough to spread on two of the three layers, so used lemon curd on the last layer, and it actually worked out very well. I also didn't get a very thick cake but didn't find it at all difficult to cut in half surprisingly enough, though it seemed a very daunting task initially to cut such thin cakes I just used the biggest knife I could find, and had no problem. Would definitely make this again. The only thing I might change is to put less sugar in the whipping cream, just because I prefer a less sweet tasting cream. I would actually give it three and a half forks.
What a disaster for me. I don't know what went wrong - the cake didn't rise and the whipped cream fell apart when I added the curd despite being ice cold. nothing went right for me
I made the cake layers for Easter Sunday dessert. They were delicious and I scored 3 forks as I thought the lemon flavour could have been more distinct. However, they rose beautifully and so easy to make. I did not make the raspberry curd but made it into a strawberry shortcake instead (long story there) Everyone raved about it and I can see the layers being very versatile for a birthday cake. Next on the agenda, I will try a lemon curd and a white chocolate frosting for my husband's birthday -- his request. You can see the cake here: http://flic.kr/p/9Bjsci
this was a wonderful birthday cake.
I made this for my son's 18th birthday. It was a crowd-pleaser. I seemed to have a lot of the raspberry filling left over and iced the cake in it also. Then I took the plain whipped cream and added it to the top.
The cake was very good but i didnt like the raspberry curd. I could taste the eggs too much in it.
This is my favorite cake recipe to make. The lemon is incredibly subtle, and really is the essence of the entire cake - you need to be careful to grate in enough of the lemon zest, or else the cake tastes too much of flour. My boyfriend loves this cake - and, he doesn't like lemon desserts, a fact which I didn't know until I made him this cake for his birthday this year. This cake is incredibly quick and easy to make. I've made it several times now, and every time it's a hit. I didn't make the filling, but everytime I've made this I've topped it with vanilla buttercream frosting and coconut.
This is one of my favorite cakes. I used the recipe for my wedding (gave it to the restaurant to make this because I thought their cakes were not good). I have made it many, many times. I used to have a raspberry patch, so I used fresh raspberries, but recently used frozen and it worked just as well.
Very delicious. I made pretty much true to the recipe. I doubled the raspberries for the curd. I think I might have better luck frosting and decorating the cake if the whipped cream were stablized. Everyone loved it.
After reading the reviews for this cake, I was hesitant to make it but went ahead and gave it a go, with a couple of alterations. Since so many people complained that the cake was too dense, I used five eggs instead of four and two yolks. I also used my mixer to whip the eggs with the liquid ingredients and then to mix with the flour mixture. Both cakes turned out great! They weren't too thin or too dense, and were easy to slice in half. I wouldn't describe the cake as "light and airy, though, so don't expect that with all those eggs, how could it be? The raspberry curd is simply delicious---it would taste good on/in almost anything. My only complaint about this cake is that it has to be stored in the refrigerator because of the whipped cream frosting. I don't like cold cake, so that's a drawback for me. But I would make it again for a party, no hesitation!
I made this cake for my husband's birthday and it turned out just fine. I did make the usual high-altitude adjustments for 5000 ft, but other than that the only change was I made it in tiny 6" pans, then baked the remaining batter in one 8" pan. I was able to bake 2 - 6" layers and slice them in half. It turned out great.
I have not made the cake yet but will based on the reviews. I wanted to say to those who had the issue with their curd turing gray, try making the curd in a pan that is not aluminium. That should solve your problem.
I made the cake ACCORDING TO THE RECIPE (this seems a radical idea!) and it was simply wonderful. The cake had a firm yet tender, moist consistency that holds up really well to torting, and the thin layers look absolutely beautiful contrasted with the pink filling. And to top it off, it is delicious, too! It is both rich and refreshing, and when made as directed, the flavors are perfectly balanced. The amount of lemon flavor in the cake is appropriate as is - I think those who add more lemon will find that the flavor of the raspberry curd is overpowered.
Yum! After reading other reviews, I cheated and made a boxed lemon cake mix. I did add lemon zest and substituted 1/3 cup lemon juice for part of the water in the box recipe, per other reviews. The cake turned out very lemony and delicious. I made three 9" layers. The raspberry curd was divine, and easier than I thought to make. I had no problems with the curd turning gray as other reviewers did. My cake turned out much more "homemade" looking that anticipated- I was having trouble with the raspberry/cream mix, and it was squishing and dripping everywhere. So I just put a bunch of the raspberry mix on top, and put plain whipping cream on the sides. I only used 2 cups of whipping cream and I had extra of both the raspberry mix and the plain cream. I did not pipe any cream to decorate though, instead putting raspberries around the base of the cake. This cake was even tastier than I expected, and I will certainly make this again and again!
I haven't seen the photo of what this cake looks like, but I followed the recipe and my cake turned out with a pound-cake consistency, rather than a light and fluffy cake. It was really good and I think because the cake is more dense, it prevents the curd from soaking in and turning the cake gray. I used 1/4 c. fresh lemon juice and if I made the cake again would add one or two teaspoons of lemon extract to get more lemon flavor. I also made sure the eggs and milk were at room temperature. I used a hand mixer and mixed until everything was well blended. I made the curd and cake layers the day before and put the cake together the morning of the party. I wasn't able to slice each layer exactly in the middle but it doesn't really matter - no one can see that anyway once it's covered in whipped cream. Everyone ate their serving so I think they liked it. Very good flavor.
I just love this cake slice and that is why I made this cake. As I expected this cake is wonderful. I had a problem like many other people but I find out that I made that mistake by put butter on the pan. I am sure next time I will be using a spray. Many other people complain about curd's color comes out grayish color. But I didn't had a problem. Howevcr, you need to swish right after you put on the range. Everybody who taste this cake say IT IS WONDERFUL! One person ate THREE slices. I definantly will make another one because my daughter wants me to.
I admit that I've tried this before and had problems with the texture of the cake. But, when this comes out right, it is so worth it. The things I did differently this time that may have made a difference, I made sure the eggs and milk were at room temperature, whisked the heck out of everything, and cooked for about 5 minutes less than called for. I believe, based upon my limited baking knowledge, that mixing the flour with the oil first limits the potential for gluten development so don't worry that a reasonable amount of mixing will make the cake tough maybe. I've never had a problem with the curd. Always wonderful.
This cake is simply awful. First, as others have noted, each layer comes out about 3/4 in thick. Who wants a layer cake that is an inch and a half high?? Dissappointed, I decided to nibble a corner, thinking that I could live with an ugly cake if it tasted good. Not so. This cake was so dense as to be borderline chewy, and the overwhelming flavor was one of egg. If this was intended to be soaked in a lemon syrup, it might have been OK, but there was no way those layers were going to accommodate a whipped-cream based filling. So the nasty cake went into the trash, and I made an emergency substitution - ate the curd and whipped cream on some angel food cake picked up at Whole Foods. Not exactly the gorgeuos birthday cake I was hoping for. As for the curd, it was so-so. For my tastes, it was a bit too sweet, but perhaps that's because it was intedned to compliment the (non-existent) sour overtones of the lemon cake. We didn't touch the leftovers. If you want a nasty-tasting cake that looks like it was made by an eight year old, you've found your winner. Otherwise, steer clear of this nightmare.
I made the cake without any adjustments, The cake was dense and moist and the raspberry curd was divine, I will make again. My 8yr old son loves it.
I'm sorry the cook from Boston had a bad experience, but she must have made some serious errors. I baked this cake, after mixing (by hand with a whisk) as directed and it came out great. For those interested, this recipe follows the "combining" method, as opposed to the creaming method, and is a time honored way to bake cakes. It was quite thin, however, measuring only 3/4" after baking in the 9" pan. I was able to successfullly slice each layer in two after inserting toothpicks around the perimeter and using a long bread knife. The layers were quite flexible and easy to manipulate. The texture is dense and provides a nice counterpoint to the whipped cream topping and curd. As for the curd, it set up beautifully and was a lovely shade of pink. It did not soak into the cake. Guests were very impressed with this elegant cake! Give it a try as written. I was very pleased.
Boy, what a disappointment! Cake didn't rise and was eggy and heavy, raspberry curd didn't set up (even after I stabilized the whipped cream with gelatin for the frosting), so the heavy layers mushed down the runny curd, which slopped all out and down the sides, making frosting the damned thing very problematic. There it sits in all its lumpy glory in the fridge, a leaning mound of butterfat and sugar. Yum. We'll probably wind up eating it with a spoon, and it will probably taste just fine, but really, WHAT is with all these 4 fork reviews raving about this cake, when it turns out, upon closer inspection, that half of you haven't even MADE THIS RECIPE. Luckily this is NOT the piece de resistance of our Easter dinner, or Iɽ be a lot more pissed off about it than I am, but when I see 3-1/2 to 4 fork ratings of a CAKE recipe, I expect the reviewers to have actually made the damned cake.
This cake was amazing! Super moist, full of lemon flavor. The raspberry curd was sooo good a perfect match with the lemon. This would be great as a wedding cake. Will definitley be making this in the future!